Italian Meatballs (Polpette)
Tender ground meat rolled into balls and simmered in marinara sauce.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
In a small bowl, combine the fresh breadcrumbs and whole milk. Let sit for 5-10 minutes until the bread absorbs the milk to create a panade (this ensures tender meatballs).
- 2
In a large mixing bowl, gently combine the ground beef, ground pork, the soaked breadcrumbs (squeeze out excess milk), grated parmesan, egg, minced garlic, parsley, salt, and pepper.
- 3
Use your hands to gently mix the ingredients just until combined. Overmixing will result in dense, tough meatballs.
- 4
Form the mixture into golf-ball-sized meatballs (about 1.5 to 2 inches in diameter), rolling them lightly between your palms.
- 5
Heat the olive oil in a large skillet over medium-high heat. Add the meatballs in batches and brown them on all sides (about 5-6 minutes). They don't need to be fully cooked inside.
- 6
Pour the marinara sauce into the skillet with the meatballs. Reduce heat to low, cover, and gently simmer for 20-25 minutes until the meatballs are cooked through and tender. Serve over pasta or with crusty bread.
Plan it in Listahan
Add Italian Meatballs (Polpette) to your week, check it against your household's allergens, and build the shopping list automatically.